I don't do sweet at breakfast. I like a good cinnamon roll...mid-afternoon...just after lunch has worn off. And, infrequently...at best.
I like a savory breakfast. I like something that'll stick with you. I like protein, and meat, and cheese, and meat...I like calories that count.
This recipe has that...and more. Bacon and eggs...bacon and cheese...eggs and cheese...cheese and bacon...it's all there.. in a stuffing shell.
Yum.
What's In It:
1 pkg. (6 oz) stuffing mix, for chicken (Store brand is fine.)
12 eggs (Thank you Sylvia, Pat, Lucy, and Cleo!)
6 strips bacon, fried, drained, and chopped into bits(I like thick-sliced bacon. You'll get more meat and less fat.)
1/2 c. shredded Monterey Jack, Colby, Sharp Cheddar, or Pepper Jack cheese(You decide!)
Paprika
How To Make It:
Preheat over to 400 degrees.
Prepare stuffing mix according to package directions.
Spray 12 muffin cups with cooking spray.
Press 1/4 c. stuffing mix into each muffin cup, covering bottom and bringing up sides to form 1/4" rim around top of muffin cup.
Crack 1 egg into each stuffing-filled muffin cup.
Sprinkle with bacon bits and cheese.
Top with dusting of paprika.
Bake 20 min. or until yolks are set.
Let stand 5 minutes before serving.
© Copyright 2009-2011 Stacye Carroll All Rights Reserved
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